I have very often come across pakoda kadhi recipe. Last time I saw it was on Sanjeev Kapoor’s website. I was not keen on it because I do not think I will like pakoda in kadhi. As I had planned to make pakoda and was looking for something other than sambar (vegetable and lentil based stew) to make for my husband I thought kadhi will be a good idea. That’s when I decided to make pakoda kadhi and see if he likes it. I usually look at different websites for ideas and formulate my version because quite commonly I would not like few ingredients in the versions I see or I may not like doing it a certain way, like deep frying etc. What I get stuck with is this idea and not the recipe that I saw online. I barely get time before I start cooking to check the recipe. I then start making it the way I thought I would and evolve the recipe as I cook. This one may not be particularly different from others but this is how I ended up making it...
1-2 cups yogurt
1 ½ tablespoons besan (chickpea flour)
¼ teaspoon powdered roasted fenugreek
1 teaspoon ginger-green chilly paste
1 teaspoon mustard seeds
1 dry red chilly (optional)
2 tablespoons chopped coriander for garnish
Salt to taste
Low fat pakoda
low fat pakoda post for its recipe.